WARM ORECCHIETTE PASTA SALAD

WITH CHERRY TOMATOES, ROCKET AND CELERY

La Collezione Orecchiette

Made with

Barilla Orecchiette

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  • Prep
  • Cook
  • Skill
    Beginner
  • Diet
    Vegetarian


  • 481.7
    Calories
  • 18g
    Total Fat
  • 15.1g
    Protein
  • 62g
    Total Carbohydrates

Ingredients

Ingredients for 6 people
  • 500gr Barilla Orecchiette
  • 4 tbs Extra Virgin Olive oil
  • ¼ bunch basil leaves, washed, torn
  • 1 spring onion, thinly sliced
  • 1 punnet cherry tomatoes, quartered
  • 1 celery stick, thinly sliced
  • 2 handfuls rocket, washed
  • 100gr salted ricotta, grated 
  • Extra virgin olive oil, to serve
  • Salt and pepper
  • Rock salt, for cooking water

Instructions

  • TO START

    Bring a large pot of water to the boil. Once boiling add salt. We recommend 7 grams per litre of water.

  • COOK THE PASTA

    Drop the Orecchiette into the water, stir and cook according to the instructions on the box.

  • SEASON THE VEGETABLES

    In a bowl, place the Extra Virgin Olive oil, basil, spring onion, cherry tomatoes, celery, and season to taste.
  • DRAIN THE PASTA

    Once the pasta is cooked, drain and toss into the bowl with the vegetable mixture.
  • COMBINE AND SERVE

    Allow the pasta to absorb all juices, then add rocket and salted ricotta. Stir well to combine and serve immediately.
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